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By Becky Krystal

Spinach, Mushroom and Turkey Lasagna (Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

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Good Saturday morning, all. It’s nice to be back with you today. I took last week off to eat around town, relax and play tourist in my own backyard. (After nearly two decades here, I finally went to the top of the Washington Monument, then was annoyed with myself for waiting so long to do it.) I spent a lot of time outside, meaning I had plenty of opportunities to see the many ways it has started to genuinely feel like fall: cooler temperatures, the first leaves changing color — and the neighborhood squirrels attacking the many porch pumpkins.

Those frisky little critters are onto something that many of us already know. Pumpkin is delicious (and good for so much more than jack-o’-lanterns). In fact, we’ve had two recent recipes that showcase the range of this orange gourd, which can go sweet or savory, whether you use fresh or canned.

The first is Ellie Krieger’s Pumpkin Spice Smoothie. I’m always trying new recipes, so there aren’t many that immediately vault into regular status, but this is one of them. I have a smoothie for breakfast almost every day. I never would have thought to add canned pumpkin, let alone spices or vanilla, to them. Ellie did, and I’m glad she got me thinking this way. If you like pumpkin spice lattes, you’re going to love this smoothie, which boasts nutrition from protein-rich milk and vitamin-rich pumpkin puree. Dates lend natural sweetness. It eats like a treat in a good-for-you package, and I can honestly say it’s given me something to look forward to in the morning.

Recipe developer Ben Weiner’s Pumpkin Minestrone is also destined to reappear in my house sometime soon. It cleverly substitutes pieces of fresh pumpkin for the potatoes and leans into the autumnal spirit with sage, rosemary, cinnamon and nutmeg. Kale, white beans and small pasta fill out the pot for a satisfying meal. Is it a traditional minestrone? No. Is it delicious? You bet.

For another hearty, family-friendly meal, Ellie has you covered with this week’s featured recipe, Spinach, Mushroom and Turkey Lasagna. Whole-grain noodles, lean ground meat and loads of vegetables make this a comfort-food dish with a boost. As Ellie says, “This recipe invites you to say ‘yes’ to lasagna more often.”

If your idea of a cozy breakfast or snack is toast spread with something fruity, check out cookbook author Leah Koenig’s Dried Fruit Jam. Just because summer produce season is over doesn’t mean you have to give up the joys of homemade jam. Not only does it work in any season, but also it’s quicker, beginner-friendly and requires less added sugar since the dried fruit is already so concentrated in flavor. You can choose whatever fruit you prefer, but the version we made in our Food Lab with apricots was bright and luscious.

What else do you want to cook this fall? I’d love to hear your thoughts, and help you solve your kitchen challenges, in my live weekly cooking chat Thursday at 11 a.m. Eastern. Send along your questions now, then come back when I kick things off.

Until next week, happy cooking.

Pumpkin Spice Smoothie

(Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

When pumpkin spice season hits, you’re going to want to put this healthful smoothie on repeat.

By Ellie Krieger

Spinach, Mushroom and Turkey Lasagna

Pumpkin Minestrone

Dried Fruit Jam

Recipe of the week

(Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

Spinach, Mushroom and Turkey Lasagna

Find substitution suggestions and other tips below the recipe.

Save or print the recipe

Make ahead: The lasagna can be assembled and refrigerated 1 day in advance. Freeze the assembled, unbaked lasagna (wrapped in its baking dish in plastic wrap and then in aluminum foil) for up to 1 month. Defrost in the refrigerator before baking.

Storage: Refrigerate for up to 4 days.

Servings: 8 (makes one 9-by-13-inch lasagna)

Active time: 1 hour 30 mins

Total time: 2 hours 30 mins

Ingredients

3 tablespoons olive oil, divided
8 ounces ground turkey (92 to 94 percent lean) or ground beef (90 percent lean)
12 ounces cremini or portobello mushrooms, stemmed and chopped into 1/2-inch pieces
1/4 plus 1/8 teaspoon fine salt, divided, plus more as needed
4 garlic cloves, minced, divided
4 cups marinara sauce, homemade or store-bought (from one 40-ounce jar), divided
Two (10-ounce) packages frozen chopped spinach, defrosted and squeezed dry
1/2 teaspoon freshly ground black pepper
One (15-ounce) container part-skim ricotta cheese
1/4 cup finely chopped flat-leaf parsley
1/3 cup (1 ounce) finely grated parmesan cheese, divided
1 large egg, lightly beaten
1 pound dried lasagna noodles, preferably whole-grain
1 cup (3 1/4 ounces) shredded part-skim mozzarella cheese

Steps

1. In a large (12-inch) skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the turkey and cook until no longer pink, stirring occasionally and breaking it up into small pieces as you go, about 3 minutes. Use a slotted spoon to transfer the meat to a plate, leaving the fat in the skillet.

2. Add 1 tablespoon of the oil to the skillet and heat it over medium-high until shimmering. Add the mushrooms, sprinkle with 1/8 teaspoon of the salt and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms begin to brown, 6 to 8 minutes. Add half of the garlic and cook, stirring constantly, for 1 minute more. Return the meat to the skillet. Reduce the heat to medium-low, stir in 2 cups of the marinara and cook for 2 minutes to warm the sauce through, adjusting the heat as needed to prevent splattering. Remove from the heat.

3. In a medium bowl, combine the spinach (make sure it is very dry), the remaining 1 tablespoon of oil, the remaining garlic, the remaining 1/4 teaspoon of salt, and the black pepper, and stir to combine. Add the ricotta, parsley and about half of the parmesan, and stir to combine. Taste, and season with more salt, if desired. Stir in the egg until combined.

4. Position a rack in the middle of the oven and preheat to 375 degrees.

5. Bring a large pot of water to a boil; once it comes to a boil, add salt, if desired. Add the noodles and cook according to the package instructions for al dente. Drain, then rinse briefly under cool water. Spread the noodles on a clean, flat surface, such as a cutting board or a few sheet pans, until cool enough to handle.

6. Spread 1 cup of the plain marinara on the bottom of a 9-by-13-inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping, cutting them as needed to fit in the pan. Spread half of the spinach mixture on top of the noodles. Add another layer of noodles. Top with half of the beef-mushroom mixture. Repeat with another layer of noodles, then the remaining spinach mixture, more noodles, the remaining beef-mushroom mixture, and finally one more layer of noodles. Top the final layer of noodles with the remaining 1 cup of marinara, then sprinkle with the grated mozzarella and the remaining parmesan.

7. Cover the dish loosely with foil and bake until the lasagna is warmed through, 35 to 40 minutes. Uncover and continue to bake until the cheese is nicely browned, 10 to 15 minutes more. Let the lasagna cool for 15 minutes before cutting and serving.

From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Becky Krystal.

Nutrition information per serving: Calories: 531; Total Fat: 24 g; Saturated Fat: 6 g; Cholesterol: 71 mg; Sodium: 807 mg; Carbohydrates: 55 g; Dietary Fiber: 10 g; Sugar: 7 g; Protein: 30 g.

Substitution suggestions + other tips and ideas:

Parmesan cheese >> pecorino Romano or grana Padano.
To make this vegetarian >> skip the meat and use a plant-based ground meat alternative, or substitute with an additional 8 ounces of mushrooms.